How many of you out there think that tortilla wraps are good, but don’t made the cut for flavor? Honestly, they taste like a thinner version of sliced sandwich bread to me. Well, I guess you can wrap stuff in them. That’s just about the only perk wraps have going for them (and I guess they’re more conscience for people watching their weight?)
Me? I’ve always loved layers in my wraps. Unfortunately, the Western world doesn’t quite agree with me in that aspect. Growing up, my mom would make scallion pancakes and we’d slice scallions into thin long strips, scatter them in the center of the pancake, top it off with some hoisin sauce, and then roll. There’s something just so warm and inviting about that dish. Perhaps it was the flaky top layer or the subtle flavor for each speck of scallion, but whatever it was, it was delicious.
This morning I really wanted a breakfast burrito. I had turkey bacon, shiitake mushrooms, and eggs in the fridge- all just sitting there for me to consume. The one caveat was- I didn’t have bread or wraps! That’s how this Chinese inspired burrito came to being.
Appetite for China does a wonderful pictorial step by step guide to making scallion pancakes. I don’t remember my mom ever using yeast, but there’s plenty of variations on this recipe out there. We used to make an inhumane amount of pancakes (they do take a long time to make), wrap in them saran, and then stuff them into the freezer. You don’t even need to thaw them. Instead, zap them in the microwave for 30-50 seconds. Lately, we’ve been getting lazy and have been buying them packaged from the store. Either way works.
But really, this is such a simple and quick recipe. This is what I put in, but you can put in whatever your heart desires.
Chinese inspired breakfast burrito
- Scallion pancakes
- 1 Egg
- Chopped mushrooms
- Grated sharp cheddar
In a skillet, cook the bacon until crisp. Scramble an egg. Cook the mushrooms. Stack on burrito. Sprinkle a generous amount of cheddar. Wrap.
See didn’t I tell you it’d be quick?
This meal was inspired by a FOOD & WINE recipe
This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.